Name: Lemon and Graham Cracker Layered Pudding
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 8 to 10 servings
Ingredients: 1/2 cup (125 ml) sugar; 2 tablespoons (30 ml) cornstarch; 3 egg yolks; 1 1/2 cups (375 ml) milk; 1 lemon, grated zest only; 2 tablespoons (30 ml) unsalted butter; 1/2 cup (125 ml) lemon juice; 1 1/2 cups (375 ml) 35% cream; 1/4 cup (60 ml) sugar; 1/2 teaspoon (2.5 ml) vanilla extract; 18 graham cracker squares

Preparation

Lemon Cream
- In a saucepan, off the heat, combine the sugar and cornstarch. Add the egg yolks and combine with a whisk. Stir in the milk and lemon zest.
- Bring to a boil over medium heat, stirring and scraping the bottom of the saucepan. Simmer for about 1 minute. Remove from the heat. Stir in the butter and lemon juice. Pour into a bowl. Cover with plastic wrap directly on the lemon cream. Let cool and refrigerate until the mixture has cooled, about 1 hour.
Whipped Cream
- In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.
Assembly
- In a 20-cm (8-inch) square serving dish, spread a third of the lemon cream. Cover with half of the crackers. Spread a third of the lemon cream and half of the whipped cream. Continue with the crackers and the remaining ingredients, finishing with the whipped cream. Refrigerate for 8 hours or overnight.

Lemon and Graham Cracker Layered Pudding

Categories

Ingredients

Lemon Cream

Whipped Cream

Preparation

Lemon Cream

Whipped Cream

Assembly

Personal Note

To help you with this recipe

Electric Hand Mixer RICARDO